400 grams of strawberries 1/2 packet clearer Glaze 1/8 | cream 20 g pistachios, chopped KITCHEN EQUIPMENT Fruit cake pan, 26 cm diameter food processor or hand mixer flour sifter Measuring cup cling film rolling pin knife, palette whisk cake ring Pastry brush pastry bag No. 10 star nozzle TIME Preparation time: 1 hour 20 minutes Baking time:
20 minutes Rest time: about 11/2 hours IMPORTANT TIPS 1. Preparation of shortcrust pastry see basic recipe card 9. 2. 2. Shortcrust pastry can be frozen both raw and baked 3. (shelf life: maximum 3 months). 4. The cake also tastes great as an ice cream cake 5. if the cream and strawberry mixture is still slightly frozen.
surface to a thickness of 2-3 mm and use it to line the fruit cake tin. Press down the edges and cut off the excess edge. Line with parchment paper and fill with lentils. 4. Bake on the middle shelf for about 20 minutes (see card 9). Allow to cool slightly, lentils and parchment remove paper. 5. For the filling, wash and hull the strawberries and